Description
This comforting Italian Penicillin: Pastina Soup is a warm, soothing classic known for its delicate tiny pasta called pastina cooked in a flavorful chicken broth with sautéed vegetables. Enhanced with Parmesan cheese and an optional egg ribbons addition, this easy-to-make soup is perfect for a nourishing meal that feels like a gentle remedy.
Ingredients
Scale
Soup Base
- 6 cups chicken broth (homemade or store-bought)
- 2 tbsp olive oil or butter
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
- 1/2 small onion, finely minced
- 1 clove garlic, minced
Pasta and Enhancements
- 1 cup pastina (tiny pasta)
- 1 egg (optional, for extra richness)
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Broth: In a medium pot, heat olive oil or butter over medium heat. Sauté the carrot, celery, onion, and garlic until softened, about 5 minutes, releasing their aroma and sweetness to build a flavorful base.
- Simmer the Soup: Add the chicken broth and bring it to a boil. Then reduce the heat to low and let the soup simmer for 10 minutes to allow all the flavors to meld beautifully.
- Cook the Pastina: Stir in the pastina pasta and cook, following package instructions, usually about 6–8 minutes, stirring occasionally to keep the pasta from sticking.
- Optional Egg Mixture: If using the egg, whisk it lightly in a small bowl. Slowly drizzle the egg into the hot soup while stirring gently to create delicate egg ribbons that add a silky richness.
- Finish with Cheese: Stir in the grated Parmesan cheese thoroughly and season the soup with salt and pepper to taste to enhance the depth of flavor.
- Serve: Ladle the soup into bowls, garnish generously with chopped fresh parsley and additional Parmesan cheese, and serve warm for comforting enjoyment.
Notes
- You can substitute the chicken broth with vegetable broth to make this soup vegetarian-friendly, but it will change the traditional flavor.
- The egg addition is optional but highly recommended for a richer texture.
- Pastina cooks very quickly; keep an eye on it to avoid overcooking and turning mushy.
- Store leftovers in the refrigerator for up to 3 days and reheat gently, adding extra broth if needed.
